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One Pot Ham And Potato Soup

One pot ham and potato soup with creamy, thickened broth from butter and flour. Russet potatoes simmer until tender, then partial mashing creates a hearty texture alongside diced ham and carrots.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cooked ham
  • 2 cup cooked ham, diced
Russet potatoes
  • 3 lb russet potatoes, peeled and cubed
Carrots
  • 2 carrots, diced
Onion
  • 1 onion, diced
Garlic
  • 3 garlic, minced
Chicken broth
  • 5 cup chicken broth
Heavy cream
  • 1 cup heavy cream
Unsalted butter
  • 3 tbsp unsalted butter
All-purpose flour
  • 3 tbsp all-purpose flour
Dijon mustard
  • 1 tsp Dijon mustard
Garlic powder
  • 1 tsp garlic powder
Salt and pepper
  • 1 Salt and pepper to taste
Fresh parsley
  • 1 Fresh parsley
Shredded cheddar
  • 1 shredded cheddar

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics and thicken
  1. Melt the unsalted butter in a large pot over medium heat, then let it foam slightly as a visual cue it’s ready. Add the onion and carrots and sauté for 5 minutes until the onion looks softened.
  2. Add the garlic and cook for 1 minute, stirring until fragrant. Whisk in the all-purpose flour and cook for 1-2 minutes to remove the raw flour smell.
Simmer until tender
  1. Pour in the chicken broth and stir to combine with the flour mixture. Add the russet potatoes and garlic powder, then bring the pot back to a boil.
  2. Once boiling, reduce to a simmer and cook for 18-20 minutes, until the potatoes are tender when pierced. Watch for steady bubbling and softer potato edges.
  3. Mash a portion of the potatoes in the pot to thicken the soup. Use a spoon or potato masher and aim for about a third of the potatoes mashed for a creamy body.
Finish and serve
  1. Stir in the heavy cream, diced ham, and Dijon mustard, mixing until the ham is distributed evenly. Simmer for 5 minutes until the soup is hot and slightly thickened.
  2. Season with salt and pepper to taste, tasting near the end of simmering. Serve topped with fresh parsley and shredded cheddar so the garnish stays bright and visible.

Notes

Pro tip: when you mash the potatoes, do it gradually so the soup turns creamy without becoming fully smooth—stop once you like the thickness. Store in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop, adding a splash of broth if it thickens. Freezing is not recommended because the cream can separate when thawed. If you want a lighter option, use half-and-half instead of heavy cream for a less rich texture.